Gotta love Facebook!
I was on FB earlier getting my daily fix, and my brother from another mother, Dennis, posted a picture of Hot Chocolate on a Stick. I instantly shared it with my feed and posted it also on The Cubicle Chick FB community page. Everyone wanted to know what the recipe was, but of course I was out, and only had the recipe and not the picture. That’s when my friend (and sometimes assistant) Jen did some searching online and found a recipe.
As a matter of fact, there are dozens of recipes on the web, but this one seems to be the most used, tried and trusted. It looks easy enough, using heavy cream and chocolate (you can also use white chocolate as well).
Here is the recipe as posted on About.com’s Candy site:
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 25 pieces
Ingredients:
- 1/2 cup heavy cream
- 14-oz can sweetened condensed milk
- 18 oz (about 3 cups) chopped semi-sweet chocolate or chips
- 4 oz (about 3/4 cup) chopped unsweetened chocolate
- 25 lollipop sticks
Preparation:
1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl.
2. Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined. Put the saucepan over medium heat.
3. Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.
4. Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften. Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture. It will be fairly thick.
5. Pour the chocolate into the prepared pan and smooth it into an even layer. Allow it to sit and firm up overnight, or for 3-4 hours in the refrigerator.
6. Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns). For the smoothest cuts, rinse the knife in hot water and dry it between each cut. Skewer each block with a lollipop stick.
7. To make hot chocolate, heat a mug of milk (water does not work well in this instance) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.
8. Store Hot Chocolate On A Stick in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.
The result? Fabulous hot chocolate that makes a wonderful gift, or “station” at your winter party or event.
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